![]() Widely praised as the Main Line’s answer to Center City’s Buddakan, Nectar is defined by its impeccable Asian-inspired cuisine and a lavish interior that features a $250,000 silk-print Buddha and velvet curtains modeled after monks’ robes. It was his first experience using Asian ingredients combined with French technique. He eventually headed to Les Olivades in Paris before returning to New York, where he worked at Le Cirque under Cambodian-born chef Sottha Khunn. After working through the kitchen, he trained in the ice-sculpting program. He began his career at the Waldorf Astoria in New York City. Starting at the age 5, he helped raise sheep with his parents, and he was working at a local butcher shop by the time he was 14.Īs his love for cooking evolved, Feury enrolled in the Academy of Culinary Arts in Mays Landing, N.J. Growing up in Morristown, N.J., Feury was exposed to aqua farming through a local 4-H club. We’d talk about our families, farming and cheese. I’d receive a text saying he was swinging by-always on a brilliant and beautiful day. “My fondest memories of Patrick will be of the impromptu visits he’d make to the farm to pick up wheels of cheese. ![]() “Patrick was a longtime friend and supporter of or our family farm,” says Birchrun Hill Farm’s Sue Miller. ![]() He was one-of-a-kind-and a soul I’ll always think of while eating dumplings, hunting, fishing or learning about new foods.”Ī partner at Nectar, Feury championed local farmers and purveyors-especially those in Chester County, where he was a collaborator with Yellow Springs Farm. “He was always so full of life, passion and happiness. ![]() “In my 25-plus years of representing chefs and restaurateurs, nobody I’ve ever worked with compared to Patrick Feury,” says Peter Breslow, a public relations fixture in the region. ![]()
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